Directions
1. In a large pot on medium heat add olive oil, garlic, and sprinkles. Stir until fragrant,
then add onion and celery. Stir well and let simmer for a few minutes.
2. Next add mushrooms, vegetable broth, nut milk, cauliflower, and nutritional yeast. Stir
well and lower heat to medium low, cover, and let simmer for 30 minutes, stirring
occasionally.
3. In a small glass combine tapioca starch and filtered water. Whisk well with a fork and
add into soup. Add remaining seasonings and cover. Let simmer for another 10 minutes.
4. Once time is up transfer soup into a blender and blend soup until smooth (you can
also use an immersion blender as well).
5. Transfer soup back to back pot. Garnish with parsley, green onion, and roasted
mushrooms. Serve and enjoy!

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